Results 41 to 50 of about 122,466 (292)

Food 3D Printing Equipment and Innovation: Precision Meets Edibility

Foods
Food 3D printing technology holds significant potential for personalized nutrition and the customization of 3D structures with specific shapes and textures. This emerging technology is driving significant innovations in food processing and manufacturing.
Shuailei Xiao, Junhao Yang, Ye Bi, Yi Li, Yanwu Cao, Mengdi Zhou, Guibing Pang, Xiuping Dong, Qiang Tong   +8 more
doaj   +1 more source

Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status

Foods, 2023
Since its conception, the application of 3D printing in the structuring of food materials has been focused on the processing of novel material formulations and customized textures for innovative food applications, such as personalized nutrition and full ...
Ahmed Raouf Fahmy, Antonio Derossi, Mario Jekle   +2 more
doaj   +1 more source

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Critical reviews in food science and nutrition, 2021
One of the recent, innovative, and digital food revolutions gradually gaining acceptance is three-dimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries.
Yusuf Olamide Kewuyemi, H. Kesa, O. Adebo   +2 more
semanticscholar   +1 more source

3D (Bio) Printing Combined Fiber Fabrication Methods for Tissue Engineering Applications: Possibilities and Limitations

Advanced Functional Materials, EarlyView.
Biofabrication aims at providing innovative technologies and tools for the fabrication of tissue‐like constructs for tissue engineering and regenerative medicine applications. By integrating multiple biofabrication technologies, such as 3D (bio) printing with fiber fabrication methods, it would be more realistic to reconstruct native tissue's ...
Waseem Kitana, Indra Apsite, Leonid Ionov   +2 more
wiley   +1 more source

3D food printing as a promising tool for food fabrication: 3D printing of chocolate

Food Research, 2020
The optimisation of printing dark chocolate was investigated, which included 3D printer modification. The modification comprises development of custom printer bed an inbuilt water recirculation system with a slow flow rate of 6.3 mL/s to avoid vibration. Additionally, a fan was attached to enhance the solidification of chocolate. It was found that 32°C
Sylveste Mantiha, Bhandari, B, Prakash, S   +2 more
openaire   +2 more sources

Laser‐Induced Graphene from Waste Almond Shells

Advanced Functional Materials, EarlyView.
Almond shells, an abundant agricultural by‐product, are repurposed to create a fully bioderived almond shell/chitosan composite (ASC) degradable in soil. ASC is converted into laser‐induced graphene (LIG) by laser scribing and proposed as a substrate for transient electronics.
Yulia Steksova, Anna Chiara Bressi, Marina Galliani, Attilio Marino, Gianni Ciofani, Eduardo Machado‐Charry, Hilda Gomez Bernal, Alessandra Francini, Luca Sebastiani, Francesco Greco   +9 more
wiley   +1 more source

Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis

Journal of food science and technology
This study examines consumer acceptance and behavioral intentions towards 3D food printing (3DFP) technology for household use, shedding light on factors influencing its market adoption.
M. A. Bareen, Sangeeta Prakash, Jatindra K. Sahu, Bhesh Bhandari, S.N. Naik   +4 more
semanticscholar   +1 more source

Smart, Bio‐Inspired Polymers and Bio‐Based Molecules Modified by Zwitterionic Motifs to Design Next‐Generation Materials for Medical Applications

Advanced Functional Materials, EarlyView.
Bio‐based and (semi‐)synthetic zwitterion‐modified novel materials and fully synthetic next‐generation alternatives show the importance of material design for different biomedical applications. The zwitterionic character affects the physiochemical behavior of the material and deepens the understanding of chemical interaction mechanisms within the ...
Theresa M. Lutz, Jonas De Breuck, Sahar Salehi, Meike N. Leiske   +3 more
wiley   +1 more source

Three-Dimensional Printing Applications in Food Industry

Nanomanufacturing, 2023
Three-dimensional (3D) printing has gained increasing attention for its unique ability to create geometrically complex designs, which not only can be used for mass manufacturing but also has environmental and economic benefits.
Areti Leontiou, Stavros Georgopoulos, Vassilios K. Karabagias, George Kehayias, Anastasios Karakassides, Constantinos E. Salmas, Aris E. Giannakas   +6 more
doaj   +1 more source

3D food printing: Genesis, trends and prospects

, 2022
Ce chapitre fait le point sur les progrès que l'impression 3D alimentaire (3DFP) a réalisés ces dernières années et présente les principales avancées que cette technique de rupture est appelée à apporter au cours des deux prochaines décennies. Différentes familles de produits alimentaires imprimables sont d'abord décrites, notamment les produits ...
Portanguen, Stéphane, Tournayre, Pascal, Sicard, Jason, Astruc, Thierry, Mirade, Pierre-Sylvain   +4 more
openaire   +3 more sources